1,523 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

How to prepare celeriac

Name: How to prepare celeriac
Prep time: 15 min
Total time: 15 min
Yield: 1 celeriac
Cuisine: French
Ingredients: 1 celeriac

When faced with the ball of a whole celeriac, it's not obvious how to tackle it: what do you hold on to? Where do you start? Here's a fairly simple way to go about it.

43 K 4/5 (4 reviews)

15 min.

Easy

1.10 €

1 celeriac ingredients

1 Ingredient

Last modified on: April 10^th 2022

For 1 celeriac, you will need:

1 1 celeriac
Total weight: 1,100 grams

Times for this recipe

Preparation: 15 min.

Step by step recipe

Stage 1

Put the celeriac on a chopping board; there is no need to wash it.

Stage 2 - 1 min.

Take a large knife and slice off the top.

Stage 3 - 1 min.

Turn the celeriac round and slice off the bottom...

Stage 4

...at least half an inch (1 cm). It is quite hard, so you will need a good large knife.

Stage 5

Stand the celeriac on the cut base and cut away a section of peel from top to bottom.

Stage 6 - 5 min.

Turn the celeriac slightly and repeat.

Peel the whole vegetable like this.

Discard the peelings, preferably for compost. Wash the chopping board of any dirt left, and dry it. Rinse the peeled celeriac under running water and dry that too.

Stage 7 - 1 min.

Cut the celeriac into four lengthways.

Stage 8 - 2 min.

Use a small knife to remove the slightly spongy centre from each quarter.

Stage 9 - 5 min.

Now cut each quarter into pieces of a suitable size for your recipe: simply in half for grating, or in small pieces for soup, for example.

Stage 10

Cut up all the quarters like this and your celeriac is ready.

Remarks

The fresher the celeriac, the harder it is to cut, so use a really large knife to make this easier.

Once the cut surface is exposed to the air it will start to oxidise and turn brown. If you are not going to use it immediately, wrap the pieces in plastic film and refrigerate, or put them in cold water with the juice of a lemon or, better still, a pinch of vitamin C powder.

Keeping: 1 day in the fridge, protected by cling film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	6 RDI=3 %	50 RDI=4 %	2 RDI=0 %	230 RDI=10 %	970 RDI: 10 %
Per 100 g	0	4 RDI=0 %	0	20 RDI=1 %	90 RDI: 1 %

Possible allergens in this recipe: Celery

How much will it cost?

For 1 celeriac : 1.10 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Celeriac

Like these other recipes: Rémoulette of celeriac, Risotto-style celeriac, Celeriac and parsley soup, Bistro celery salad, Celeriac and mushroom gratin, ... See them all 18

Other recipes you may also like

Red cabage salad with toasted almonds

This salad has a lovely crunch to it: not just the red cabbage, but also from thinly sliced radishes and toasted almonds.

May 26^th 201954 K5 30 min.

Home-made terrine of foie gras

Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you.

December 16^th 20245.28 M 64.2 4 days 15 hours 50 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.